1 tablespoon bottled ground fresh ginger (such as Spice World)
1/2 cup chopped green onions
1/4 cup unsalted dry-roasted peanuts, chopped
How to Make It
Cook rice according to package directions, omitting salt and fat.
Arrange tofu in a single layer on a foil-lined jelly-roll pan coated with cooking spray; broil 14 minutes or until golden.
While tofu cooks, combine broth and next 4 ingredients (through black bean sauce), stirring with a whisk; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add salt and mushrooms; sauté 4 minutes or until mushrooms begin to release liquid, stirring occasionally. Stir in carrots and ginger; cook 1 minute. Add broth mixture; cook 30 seconds or until sauce begins to thicken. Remove from heat; stir in tofu and onions. Serve over rice; sprinkle with peanuts.
SSSSSOOOO delicious! I made this for my husband when I first went vegetarian (switch chicken broth to veggie) and he adored it so now it is a go-to recipe each week! The flavors are wonderful, you NEED the chili paste, and broiling the tofu works fantastic in a lot of other recipes too (like a Thai stir fry)! (I broil on high because I LIKE when it burns a little on top - but low works well but keep it in longer).
This is one of my favorites - the page of my CL Vegetarian Cookbook is a mess because I make it so often!
This recipe received a fabulous reception from my vegetarian daughter and vegan son-in-law. He said, this one of the best tofu recipes I have ever had, my absolute favorite. The only change I made was to use veg. broth instead of chicken broth to make it vegan.
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